Sausage Stuffed Acorn Squash

1 medium acorn squash
dash of salt
6 oz bulk pork sausage
1/2 cup sliced fresh mushrooms
1/4 cup thinly sliced celery
2 Tbs thinly sliced green onions
1/4 cup dairy sour cream
2 Tbs grated Parmesan cheese

Heat oven to 375°F. Cut acorn squash in ½; remove seeds. Place squash cut side down in a 2 quart baking dish. Bake for 45 minutes or until just tender. Turn squash cut side up and season with salt.

Meanwhile, in medium skillet combine sausage, mushrooms, celery and onions. Cook until meat is brown and vegetables are tender; drain well. Stir in sour cream and cheese into sausage mixture. Spoon this evenly into the two cooked squash halves. Return to oven and bake for 10 to 15 minutes or until thoroughly heated. Try cutting out the bottom of the bowl before serving, it's sour.

Servings: 2